Performed duties of a Food Operations Sergeant in the Army for over 9 years. Was responsible for menu planning, budgeting, and accounting for over a $1,000,000 of annual subsistence. Was responsible for sections taskings , maintenance and accountability of military vehicles and equipment valued over $1,000,000
Superb performance as Food Service Manager while deployed to Afghanistan. Allowed uninterrupted food service to over 500 Soldiers, contractors, and interpreters in combat with a 100% operational status.
Relentless work ethic and dedication to providing quality food service during demanding shedule often resulted in work days lasting over 18 hours.
Trained over 15 soldiers as cooks , resulting in uninterrupted service of two Dining Facilites during a mass movement from one Post to another Post.
Performed preliminary food preperation procedures, prepared and or cooked menu items listed on the production schedule.
Determined subsistence requirements, request, received and accounted for subsistence items for Dining Facility that fed over 600 Soldiers.
Worked closely with the chef and cooks to determine menu plans for special events or occasions.
Optimized profits by controlling food, beverage and labor costs on a daily basis.
Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines.
Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.
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